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Zhao Cai-Ning, Tang Guo-Yi, Cao Shi-Yu, Xu Xiao-Yu, Gan Ren-You, Liu Qing, Mao Qian-Qian, Shang Ao, Li Hua-Bin. Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas. ANTIOXIDANTS. JUL 2019.
来源：ANTIOXIDANTS
发布时间：2019-08-16
作者：甘人友(通讯作者)
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| 作者: Zhao, CN (Zhao, Cai-Ning); Tang, GY (Tang, Guo-Yi); Cao, SY (Cao, Shi-Yu); Xu, XY (Xu, Xiao-Yu); Gan, RY (Gan, Ren-You); Liu, Q (Liu, Qing); Mao, QQ (Mao, Qian-Qian); Shang, A (Shang, Ao); Li, HB (Li, Hua-Bin) | ||||||||||
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| 影响因子 (2018 年): 4.520 | ||||||||||
| 摘要: Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 +/- 17.44 to 4647.47 +/- 57.87 mu mol Fe2+/g dry weight (DW) and 166.29 +/- 24.48 to 2532.41 +/- 50.18 mu mol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 +/- 2.02 to 252.65 +/- 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions. | ||||||||||
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| 语言: English | ||||||||||
| 文献类型: Article | ||||||||||
| 作者关键词: tea; Camellia sinensis; antioxidant activity; polyphenol; catechin; caffeine | ||||||||||
| KeyWords Plus: HERBAL INFUSIONS; POLYPHENOLS; CAFFEINE; CAPACITY; CATECHIN; EXTRACT | ||||||||||
| 地址: [Zhao, Cai-Ning; Tang, Guo-Yi; Cao, Shi-Yu; Xu, Xiao-Yu; Liu, Qing; Mao, Qian-Qian; Shang, Ao; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China. [Gan, Ren-You] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China. [Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Sichuan, Peoples R China. |
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| 通讯作者地址: Li, HB (通讯作者)，Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China. Gan, RY (通讯作者)，Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China. Gan, RY (通讯作者)，Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Sichuan, Peoples R China. |
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| 电子邮件地址: renyougan@sjtu.edu.cn; lihuabin@mail.sysu.edu.cn | ||||||||||
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| Web of Science 类别: Biochemistry & Molecular Biology; Chemistry, Medicinal; Food Science & Technology | ||||||||||
| 研究方向: Biochemistry & Molecular Biology; Pharmacology & Pharmacy; Food Science & Technology | ||||||||||
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This work was supported by the National Key R&D Program of China (2018YFC1604400); Shanghai Basic and Key Program (No. 18JC1410800); Shanghai Pujiang Talent Plan (No. 18PJ1404600); Startup Fund for Youngman Research at SJTU (SFYR at SJTU). |
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